Name: Herb-Stuffed Quorn Meatless Fillets with Beet & Bulgur Salad
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 package of Quorn Meatless Fillets, thawed (Vegan, if preferred); 1 bunch flat-leaf parsley; 1 bunch mint; 1 clove garlic (peeled and chopped); 2 tablespoons olive oil; Juice of ½ lemon; Salt and pepper; 4-6 cooked, peeled beets; ½ cup cooked bulgur (or other preferred whole grain like barley or quinoa); 2 cups baby spinach; Salt & pepper

Quorn Meatless Chicken Fillets packaging.

Made with Quorn Meatless ChiQin Fillets

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Soy-free

Excellent source of protein

Non-gmo

Cook mode (Keep screen awake)

Ingredients

1 package of Quorn Meatless Fillets, thawed (Vegan, if preferred)

FOR THE HERB STUFFING

1 bunch flat-leaf parsley
1 bunch mint
1 clove garlic (peeled and chopped)
2 tablespoons olive oil
Juice of ½ lemon
Salt and pepper

FOR THE SALAD

4-6 cooked, peeled beets
½ cup cooked bulgur (or other preferred whole grain like barley or quinoa)
2 cups baby spinach
Salt & pepper

Method

Preheat the oven to 400 degrees
Blitz the herb stuffing ingredients in a blender or food processor, season with salt and pepper to taste.
Cut along the Quorn Meatless Fillets lengthwise and fill with the herb stuffing.
Place the Quorn Meatless Fillets and cooked beets on a baking sheet and drizzle with a bit of olive oil. Cook for 10 minutes.
Mix the bulgur and baby spinach in a bowl. Serve on two plates topped with the 1 cutlet and 2-3 beets each.